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Tough pork

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ganesh7676 Jan 21, 2013 11:40 AM

I made pork vindaloo today and after simmering everything for 50 mins the pork is tough. I have had this experience before. I often read recipes that say "simmer for an hour or until pork / beef / lamb is tender." But, I find that the meat is done after 30 mins or less and letting things cook longer just makes them tough. I browned the pork pieces before simmering. Please advise. Thanks.

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  1. raytamsgv RE: ganesh7676 Jan 21, 2013 11:44 AM

    What cut of pork are you using?

    1. g
      ganesh7676 RE: ganesh7676 Jan 21, 2013 11:47 AM

      Loin

      1 Reply
      1. re: ganesh7676
        ipsedixit RE: ganesh7676 Jan 21, 2013 11:52 AM

        Well, then, right there is your problem.

        Try butt or shoulder cuts, that's what vindaloo is usually made with.

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        ganesh7676 RE: ganesh7676 Jan 21, 2013 12:14 PM

        So, what is it about loin that makes it inappropriate for a stew?

        4 Replies
        1. re: ganesh7676
          ipsedixit RE: ganesh7676 Jan 21, 2013 12:16 PM

          Fat (and connective tissue), or lack thereof.

          1. re: ganesh7676
            raytamsgv RE: ganesh7676 Jan 21, 2013 01:09 PM

            Meat tissue is inherently lean and tough. Fat and connective tissue are not after they are cooked properly. That's why the most expensive meat have a a larger amount of fat marbled in them. The cuts mentioned by ipsedixit have more connective tissue and fat.

            1. re: ganesh7676
              dave_c RE: ganesh7676 Jan 21, 2013 02:34 PM

              So, what is it about loin that makes it inappropriate for a stew? Should really read "So, what is it about loin that makes it inappropriate for long cooking times?"

              You can make a stew with the loin, but the loin is pretty much a log of very lean meat. All the fat on the outer surface.

              Lean meats is best cooked quickly... so you can make a stew as long as you don't cook too long, as your experience has shown.

              If you want to stick with using the loin and want more flavor, I would suggest marinading the meat for a day before cooking.

              1. re: ganesh7676
                Chemicalkinetics RE: ganesh7676 Jan 21, 2013 09:45 PM

                Loin is too lean. I agree with DaveC. If you want to use Loin, then you really have two methods. One is to cook it very short. Sometime 10-20 minutes is all you will need. The otherroute is to cook it very long. Yes, I know it sounds odd, but if you cook it extremely long, then the meat starts to fall apart.

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